Instructions

1. Heat grill or griddle pan to medium-high. Brush the corn with the oil and sprinkle with the paprika. Grill the corn and jalapeño for 10 minutes, turning regularly until the kernels are tender and lightly charred and until the chilli is charred.
2. Let it cool, then remove the kernels off the cobs by using a sharp knife (stand it firmly on a chopping board run the knife downwards).
3. Peel the skin from the jalapeño, remove seeds and chop finely.
4. If using leftover grilled corn - remove the kernels off the cob and mix them with a little olive oil and a couple of pinches of paprika. In this case you don't need to grill the jalapeño, just use it raw.
5. Finely chop the onion and the tomatoes.
6. Combine corn, jalapeño, tomatoes, lime juice, coriander and red onion in a bowl. Season with salt & pepper to taste. Sprinkle with some paprika.
7. Serve chilled or at room temperature.